Table 3.
Effect of different pH values on the stability of the inhibitory substance produced by L. lactis Z11
| pH Value | Bacteriocin activity (AU/ML) |
|---|---|
|
| |
| 2.0 | 1880 |
| 3.0 | 1880 |
| 4.0 | 1880 |
| 5.0 | 1880 |
| 6.0 | 1880 |
| 7.0 | 1840 |
| 8.0 | 600 |
| 9.0 | 400 |
| 10 | 400 |
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